High Fiber Vegan Loaf Bread

Updated at: Thu, 17 Aug 2023 07:37:36 GMT

Step 1

INSTRUCTIONS

Step 2

Preheat oven to 400°F (200°C), preferably using the convection mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Slightly oil the paper to make sure the bread doesn't stick to the pan. Set aside.

Step 3

In a large mixing bowl, add all the dry ingredients, whisk to combine.

Step 4

Add the liquid ingredients. The order doesn't matter. Combine with a spatula or a spoon, then use your hands to knead the dough for about 1-2 minutes. The batter is very moist at first, getting dryer as you go. After 2 minutes, it should come together easily to form a dough. If it is still sticky, add more husk, 1/2 teaspoon at a time, knead for 30 seconds and see how it goes. The dough will always be a bit moist, but it shouldn't stick to your hands at all. If so, the egg-free keto bread will be too moist when baked.

Step 5

Set aside 10 minutes to let the fiber fully absorb the liquid.

Step 6

Shape the dough as you want your bread to look when baked. You surely want a lovely round bun on top of your loaf. So shape a cylinder of dough that matches the pan's length, but DO NOT press or flatten the top of your loaf, or you will end up with a denser/tight crumb. Keep the top's shape round. It's what will create a light and soft bread loaf with holes in the crumb.

Step 7

Slightly rub your hand with water and massage the bread's surface to remove holes and create a smooth surface.

Step 8

Bake for 50-55 minutes in the oven's center. The fan-bake mode is the best.

Step 9

After 50 minutes, prick the center of the loaf with a skewer to test. If it comes out clean, it is cooked. If not, it means the bread is still wet inside, cover the loaf pan with a piece of foil, reduce heat to 350°F (180°C), and keep baking for 20-30 minutes until cooked in the middle.

Step 10

Lift the bread out of the pan using the parchment paper.

Step 11

Fully cool down on a rack before slicing – at least 3 hours for best results.

Step 12

Slice into 16 slices. Store in the fridge for up to 5 days or freeze up to 3 months in airtight containers.

Step 13

Notes

Step 14

Freeze: slice the bread into 16 slices and freeze into a ziplock plastic bag or airtight container. It is better to defrost on the bench-top the day before, then toast until hot and crispy.

Step 15

Fridge: store well up to 5 days in the fridge in an airtight container or ziplock bag. I recommend you toast the bread slice for a few minutes in the toaster before serving.

Step 16

Flours swap: don’t replace any flour in this recipe for perfect results.

Step 17

Bread color: if your bread turns purple, it will be because of the psyllium husk brand you choose. For some reason, a few husk brands turn blue/purple when baked. It doesn’t impact the flavor or quality of your bread. Use a different brand to avoid this next time. Make sure you are using a blanched almond meal and gold flax meal for a lighter bread color.

Step 18

Net carbs per slice: 3.3 grams of net carbs.

Step 19

Psyllium husk: don’t use Metamucil fiber supplement in this recipe. It’s not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn the bread dry, purple, or blue.

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